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| Variations of Sisal Pulp Polymerization Degree and Fiber Lengthin in Cooking and Beating |
| Received:December 23, 2021 |
| DOI：10.11980/j.issn.0254-508X.2022.03.003 |
| Key Words:polymerization degree fiber length cooking beating |
| Fund Project:国家科技基础资源调查专项（2019FY100900）。 |
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| Abstract:In this paper， sisal was used as the raw material to discuss the effect on polymerization degree （DP） and fiber length of cooking and beating. During the cooking process， the results showed that both the DP and fiber length of sisal pulp decreased with the increase of the amount of alkali and cooking temperature， and showed an increasing following by decreasing trend with the extension time. During the beating process， the DP and fiber length decreased with the increase of the beating degree. In addition， the relationship between DP and fiber length of sisal pulp under different cooking and beating conditions was discussed. The results showed that there was a positive correlation between the DP and the fiber length under two treatments. In the cooking process， the DP of pulp and fiber length were changed due to the alkaline degradation of fiber. In the beating process， fiber sevring on micron/millimeter-scale resulted in shorter fiber lengths， but had almost no effect on the DP.The changes of nano-scale fibers such as fibrillation， water swelling and fine fiberization would significantly reduce the DP.The DP of pulp in two treatments showed a trend of first slowly and then rapidly decreasing as the fiber length reduced. The reasons were related to the mechanism of the treatments on the fiber. |
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